Friday, September 6 2013, 11:42 AM MDT
Pickled Fruits and Vegetables
As Aired on September 5, 2013
Recipe Courtesy of Chef Victoria Topham, Petite Feast
1 C white balsamic vinegar, available at most grocery stores
1 C dry vermouth
Juice of 4 oranges
Zest of 2 oranges, cut into strips
8-10 Nectarines, ripe but still firm (or plums), washed, pitted and cut into 8 wedges
2 T fresh rosemary
1.) In a large non-reactive saucepan, combine vinegar, vermouth, zest, and orange juice. Bring to boil over high heat.
2.) Remove the pan from the heat and add the nectarines and rosemary. Allow to cool at room temperature. Pack into jars or plastic containers, covering with pickling liquid. Cover and refrigerate for 2-3 days before enjoying. These pickles will keep under refrigeration for 2 months
Pickled Corn on the Cob
4 cloves garlic, halved
3 each red bell peppers, sliced into strips
1 large red onion, sliced into thin rings
4 T Grainy Dijon Mustard
5 C white wine vinegar
2 C water
1 C fresh orange juice
1 C sugar
2 T kosher salt
1 T coriander seeds
1 T cloves
3-4 small Thai chili peppers, halved
8 ears corn, cleaned and cut into ½ " rounds
1.) Spray a large sauté pan with pan spray and sauté the garlic, peppers and onions until they are fragrant and have softened slightly but have not browned. Set aside.
2.) In a large non-reactive pot combine all remaining ingredients except the prepared corn. Bring to boil over high heat. Add the corn and simmer for 5 minutes. Add the vegetables from the skillet and simmer 2 minutes more.
3.) Remove from heat and cool to room temperature. Pack into plastic containers or jars and refrigerate. These pickles will keep, covered and refrigerated, for up to 2 months.